1 Michelin Star Chefs: Graeme Cheevers, chef patron, UNALOME

Graeme Cheevers is the chef patron of one Michelin-starred UNALOME in Glasgow, Scotland

Graeme's passion for food stemmed from a young age, leading him to successful career working in some of the world's finest kitchens.

Biography

After studying at Glasgow International College, the chef's first role in a professional kitchen was for Geoffrey Smeddle, then at fine dining restaurant Étain.

Graeme then spent time overseas, from Singapore to New York, doing stages with the likes of chef Paul Liebrandt, as well as at The Elm and Eleven Madison Park.

Graeme was offered a commis position at the age of 21 after doing a stage at Michelin-starred chef Martin Wishart’s Loch Lomond.

Within two years, he was named head at the restaurant; a year later, he officially retained the restaurant's star, and subsequently did so for another five years.

In 2018, Graeme took on the role of head chef at The Isle of Eriska Hotel, where he was also awarded a star in the Michelin Guide for Great Britain and Ireland 2020.

In 2021, Graeme took a leap of faith and started his own venture, Unalome by Graeme Cheevers in Glasgow’s Finnieston area, earning recognition from the Michelin Guide five months later, and a star within eight months of opening.

Unalome by Graeme Cheevers

Named after the buddhist symbol for the path to enlightenment, with all of the twists and turns that might entail, the site was launched after a £500,000 refurb, which saw Graeme working closely with his business partner James Newton in designing the space.

The chef was adamant that the open kitchen be fitted with the high quality fixtures and fittings as well as cutting edge, environmentally sound equipment. 

Michelin describes the space as "an elegant spot in a period building" which "represents [the chef's] desire to create a restaurant for all occasions – and this has resulted in it boasting a lively buzz from day one."

The chef's commitment to sustainability is demonstrated through a farm-to-fork approach to food provenance. What's more, the restaurant gets 100 percent of its energy from green sources, uses eco-friendly cleaning products and even has water-saving loos.

The food

Influenced by Japanese cuisine and classic French culinary techniques, the chef's experience and travels shine through his food, which falls under the 'modern European' style of cuisine, working with Scottish suppliers as well as international ones, the focus being on the quality of the produce.

Dishes on the menu, priced at £90 a head with an additonal wine flight for £70, include Perigord Foie Gras with preserved lemon, white turnip, macadamia nut and brioche;  Backstrap of Roe Deer with grué de cacao, cardamom quince, salsify and spätzle; and Yorkshire Forced Rhubarb with sheep's yoghurt mousse, ginger and hibiscus.

Guests are also invited to take part in a Kitchen Table experience for up to four people per seating, for an eight-course tasting menu available for lunch and dinner Wednesday to Sunday, at £150 a head with an additional wine flight for £150.